safefood undertakes a wide ranging programme of research and knowledge gathering in order to address gaps in scientific knowledge related to food safety, food hygiene, nutrition and healthy eating. This research is used to build the evidence base for developing communications that are supported by science that is clear, authoritative, relevant and independent.
Our review into the finfish food chain on the island of ireland revealed that despite a highly regulated industry producing a very nutritious food source, the consumption of fish remains low.
Recent research, funded by safefood, has indicated a high occurrence of the food poisoning bacterium, Campylobacter in raw poultry, particularly chicken, with 49.9% of retail samples of raw chicken testing positive for the bacterium.
Date: 2005. This research provides fresh insight into the dichotomy between young people's knowledge of food safety and nutrition, and their behaviour.
Food safety research is an important function within safefood's legislative remit, and is an area that the organisation has been active in since its inception.
Ireland experiences marked social inequalities in health, seen in the variation in health outcomes, especially mortality, across the different social groupings.
The research, conducted by a team led by Dr. Mary McCarthy, UCC, and funded by safefood, provides evidence that while many consumers know the 'good' practices in food hygiene, every day practice varies considerably.
This study examined consumer food safety knowledge on the island of Ireland. Domestic refrigerators were tested for the presence of a range of pathogenic bacteria.
Practical tools and approaches for GPs on the topic of infectious food borne illness with concise information about diagnosis, treatment and disease notification.